PhD, Assoc. Prof.,
Tashkent Institute of Chemical Technology,
Republic of Uzbekistan, Tashkent
Khamrakulov Makhmud
Все статьи автора:
IDENTIFICATION OF CARBOHYDRATE COMPOSITION AND DIASTASE NUMBER OF HONEY BY PHYSICAL AND CHEMICAL METHODS
24.11.2021
1723
INVESTIGATION OF THE CONTENT OF PARABENS IN SHAMPOOS USING HPLC
17.12.2021
5769
DEVELOPMENT OF AN ORGANIZATION STANDARD FOR THE PRODUCTION OF HONEY WITH ADDITIVES “BARAKA
06.07.2022
1030
FEATURES OF THE CLASSIFICATION OF COSMETICS BASED ON THE COMMODITY NOMENCLATURE OF FOREIGN ECONOMIC ACTIVITY
12.07.2022
1716
DEVELOPMENT OF AN ORGANIZATION STANDARD FOR THE PRODUCTION OF DELICACIES FROM TURKEY MEAT
20.09.2022
975
DEVELOPMENT OF THE ORGANIZATION'S STANDARD FOR THE PRODUCTION OF SHAMPOOS WITH THE ADDITION OF MENTHOL
01.02.2023
1086
RESEARCH OF TURKEY MEAT SAMPLES USING THE OPTICAL EMISSION SPECTROMETRY METHOD PRODUCED IN SOME COUNTRIES
20.03.2024
749
INVESTIGATION OF ANTIBIOTIC RESIDUES IN TURKEY MEAT USING THE METHOD OF HIGH-PERFORMANCE LIQUID CHROMATOGRAPHY
12.12.2024
1424
RESEARCH ON PESTICIDE RESIDUES IN TURKEY MEAT USING THE AGILENT 7890 AGC GAS CHROMATOGRAPH
26.02.2025
619
IDENTIFICATION OF THE COMPOSITION AND IMPROVEMENT OF THE CERTIFICATION SYSTEM OF NATURAL HONEY OF THE REPUBLIC OF UZBEKISTAN
06.03.2026
335